Bearnaise Sauce

Ingredients

1/4 cup tarragon flavored vinegar
1/4 cup dry white wine
2 teaspoons tarragon
1 tablespoon chopped onion
1/2 cup Roberts Butter
1 Roberts Egg
1/4 teaspoon salt
dash cayenne

Preparation

Combine vinegar, wine, tarragon and onion in a small saucepan. Cook over low heat until mixture is reduced to 2 tablespoons. Remove from heat and cool slightly. Melt butter in the top of a double boiler over hot, but not boiling, water. Add egg, salt, cayenne and wine mixture. Beat with a whisk until mixture is smooth and thick. Remove from heat and serve immediately. Serve with meats and fish.

Yield: 3/4 cup

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.